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's economy. walls are stacked with rounds of pecorino, made from the unpasturized, and therefore tastier, milk of the farm's sheep. traditional organic methods are labor intensive, but connoisseurs of good living here know it's well worth the trouble and expense. the farm also produces top-grade prosciutto. the hams are not cooked but cured in salt. after hanging in a room for several weeks, each one is given a spicy coat of pepper. the slow curing process -- here they're checking the progress with a horse-bone needle -- takes over a year. the tradition of making these foods is as timeless as the tuscan countryside. [ indistinct conversations ] sylvia, happy to share the fruits of her labor, invites us for dinner. while this prosciutto and pecorino cheese is sold all over italy with the family's label, it's particularly tasty when eaten right here. it's a classic tuscan table: simplicity, a sense of harmony, and no hurry enjoyed with a great glass of chianti.
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